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Palmer Family Rules

Everything you need to know about CORN!

Corn is a passionate topic in the Palmer family house! Let’s kick off the season with fresh butter & sugar corn from Florida—yum. Pick some up for delicious flavor, tenderness and a crispy crunch. 

Check out the Palmer’s family rules below, as well as my #1 corn accessory and one of my favorite corn recipes.

1

IT HAS TO BE FRESH

Corn is best eaten within hours of being harvested. The moment you pick an ear of corn, its sugars start to convert into starch. That’s why we get our corn delivered to Palmer’s Market daily. For the sweetest corn, buy it the same day you plan to cook it.

2

WHEN IT COMES TO COOKING…LESS IS MORE!

If you’re one of those people who boil their corn for 10+ minutes, we won’t be joining you for dinner! Boiled corn only needs 3 minutes to be cooked to crunchy perfection. We’re going for summer fresh, not baby food people!

3

PREPARATION IS EVERYTHING

At my mom’s house, this is considered the ultimate sin. For a perfectly buttered cob (and a happy Mom) get yourself a Butter Boy (find ’em in our Produce Department). Once properly greased, you’ll need a corn buddy. Grab your corn at either end and slowly rotate it, while you’re neighbor seasons it with sea salt and freshly cracked pepper.

4

IT MUST BE EATEN PROPERLY

My husband Will was almost thrown out of the house for eating his corn in the wrong direction. If you’re coming over for dinner, you’re expected to eat ‘type writer style’ (across then down, across then down). Does it make a difference? We think so!

5

GET YOURSELF SOME DENTAL FLOSS

Seriously, please do. No one wants to see their dinner guests picking their teeth all night. I know a really great super market where you can pick some up!

GET INSPIRED WITH A RECIPE!

ROASTED CORN SALAD

with Manchego and Lime

Ingredients

  • 6 ears of sweet yellow corn, unhusked
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons (1/4 stick) unsalted butter
  • Kosher salt
  • freshly ground black pepper
  • 1 jalapeño, seeded, finely diced
  • 1/2 teaspoon crushed red pepper flakes
  • 1 lime, cut into 4 wedges
  • 1 cup finely grated Manchego cheese
  • 1/4 cup thinly sliced chives
  • 2 teaspoons finely grated lime zest

Directions

1. Preheat oven to 450°

2. Roast unhusked corn on a baking sheet, turning occasionally, until heated through and crisp-tender, about 15 minutes. Let cool.

3. Shuck corn and cut kernels from cobs. Discard cobs.

4. Heat oil in a large skillet over high heat.

5. Add corn kernels and sauté until heated through and light-golden in spots, 3–5 minutes. Add butter; stir until melted.

6. Season to taste with salt and pepper.

7. Transfer corn to a large wide bowl or deep platter; sprinkle jalapeño and crushed red pepper flakes over.

8. Squeeze lime wedges over; sprinkle with cheese, chives, and lime zest.

Recipe Sourced from Jean-Georges Vongerichten and Dan Kluger via Bon Appetit

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